Welcome to part II of my Kinfolk 'Beneath the surface' gathering series. In this post I'm sharing my version of Ottolenghi's 'Jerusalem' butternut squash dip which was similar to that which Nadine of Devour served as a starter at Kinfolk. One key change is that I have made this delicious dip accessible to a vegan diet.

As with Kinfolk part I the beautiful imagery has been taken by Steph and Robin from Bubblerock (plus some of my own photos which I managed upon sneaking from the kitchen!). I really admire Steph and Robin's work - they are both so gifted in capturing feeling and emotion through a lens. After meeting them I'm inspired to start learning film too!! (If you love photography and haven't checked out Steph and Robin's website yet, then I suggest you do!).

In terms of serving suggestions, enjoy this dip with a bread option as above, or as a main dish side. My favourite is to include it alongside a kale or mixed vegetable salad, with carrot stick dippers... or on it's own with a spoon from the food processor!

Have a lovely week xx

A peek inside Shaye from On My Hand's table setting (shot by me). Shaye was the host for this event.

'Jerusalem' style butternut dip - part of the menu designed by Nadine of Devour Catering..